Does anyone truly enjoy waking up at 5:00 in the morning to go to work every day?
Didn’t think so. I certainly don’t. No, no, no. No.
I’ve developed the daily routine of waking up just a few minutes before I need to leave: I keep the lights off, skip the makeup, knot my hair in a messy ponytail, get dressed (often a failed attempt, since I have put on shirts and pants backwards multiple times), get the keys, and leave.
Breakfast is often a missed opportunity. Maybe I’ll grab a yogurt or a banana before I go, but I’m usually sleepily stumbling out of the house before I wake up enough to realize how hungry I am.
In an effort to get food in my belly without paying for a meal every morning, I’m planning to craft my own homemade menu of easy and filling to-go food.
This recipe for savory breakfast toast cups with bacon and eggs is first on the list.
They are so easy to put together. Best of all, they’re perfectly portable, and less messy than a typical breakfast sandwich – everything is tucked away in an edible cup.
Line a muffin tin with your favorite sliced sandwich bread. Wrap some lip-smacking bacon on the inside, sprinkle some cheese on top, and drop an egg in the center. Bake until they are set to your liking.
You can eat them right away, or refrigerate them and heat them in the microwave for a few seconds while you’re rushing around getting ready to go to work.
There’s excuse to go through the morning hungry – grab and go with one of these breakfast bites!Print
Need a filling on-the-go breakfast? Make these breakfast toast cups with eggs and bacon. They has everything you love all in a few bites.
- 12 slices bacon
- 12 slices white bread
- 1 cup grated cheddar cheese (optional)
- 12 large eggs
- Salt and freshly ground black pepper, to taste
- 1/8 cup chopped chives (optional)
- Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
- Gently flatten out 12 slices of bread with a rolling pin to about a 1/8-inch thickness. With a large, 4-inch cookie cutter, cut out one circle from each slice, reserving the crust. Slice each circle in half.
- Place 2 halves opposite each other in each muffin cup. Position the slices so that they emerge slightly above the edges of each cup. Use the reserved bread crust to fill any openings on the bottom of the tin, making sure there is no exposed metal in each cup. Lightly press the bread to shape and flatten it.
- Cook the bacon slices in a large frying pan over medium heat, and remove them from the heat while they are still soft, but mostly cooked. Place the cooked bacon on a paper towel-lined plate to drain the fat.
- While the bacon is still warm and pliable, wrap one piece on the inside of each bread-lined muffin cup.
- Sprinkle the cheese evenly on the bottom of each cup, pressing down to create a space for the eggs.
- Crack the eggs one at a time, and carefully place into each muffin cup.
- Season with salt and pepper. Bake for 15-20 minutes, or until the eggs are set to your preference. Top with chives, if using.
Keywords: breakfast, eggs, bacon, on-the-go, make-ahead
Cooking by the Numbers…
Step 1 – Flatten and Slice the Bread
Preheat oven to 375°F. Lightly grease a 12-cup muffin tin. I like using salted butter to get that extra flavor and toasty finish on the outside.
Using a rolling pin on a clean work surface, flatten out each slice of bread until it is about 1/8-inch thick.
With a large, 4-inch cookie cutter, cut out one circle from each slice, reserving the crust. Slice each circle in half with a sharp knife.
Step 2 – Line the Pan
Place the halves opposite each other in each muffin cup, with them overlapping slightly. Lightly press into the cup. Position the slices so that they protrude slightly above the edges of each cup – this will give the bacon and egg a little more room on top.
At this point, there will be some exposed metal on the bottom of the pan inside each cup. Use the reserved bread crust to fill any spaces on the bottom of the tin.
Lightly press and flatten the bread pieces together.
Step 3 – Cook the Bacon
Cook the bacon slices according to package directions – I prefer cooking them in a skillet on the stovetop to cook them faster.
Remove them from the heat while they are still soft, but mostly cooked. Don’t overcook them until crispy – they still need to be soft and pliable enough to mold around tin.
Place the cooked bacon on a paper towel-lined plate to drain the fat.
Step 4 – Line with Bacon
While the bacon is still warm and pliable, wrap one piece of on the inside of each bread-lined muffin cup.
Press the slices into the bread to make room for the cheese and eggs.
Step 5 – Add Cheese
Evenly divide the cheese amongst the 12 muffin cups, sprinkling about one tablespoon in the bottom of each.
Step 6 – Add the Egg
Crack a fresh egg in a small bowl or glass measuring pitcher. You may need to discard some of the egg white to keep it from running over the edges of each cup, or you could start with smaller eggs if you have them on hand. But the waste should be minimal, and this probably won’t be necessary.
Carefully drop the egg in each cup on top of the cheese. Repeat with the other eggs.
Step 7 – Bake
Season to taste with salt and pepper (freshly cracked is best!). Bake for 15-20 minutes, or until the eggs are set according to your preference.
Garnish with freshly chopped chives for a subtle onion flavor.
On the Go to Your Liking
Let my bacon, egg, and cheese creations be the first stop on your journey into a tasty world of delicious, new, homemade to-go breakfast combinations!
You can scramble the eggs before pouring them into the cups, if you prefer. Use sausage or ham instead of bacon. Enjoy a vegetarian meal by forgoing the meat altogether and chopping up some of your favorite veggies to add, like onions, spinach, or asparagus.
Whatever you decide, you’ll love having a BIG container of these waiting for you and your family every morning in your refrigerator before you rush out the door during the early hours of the day.
Tell me about your busy mornings – what do you do for those early morning nibbles? Any favorite recipes you like to make ahead, to enjoy while you’re running around? Leave a comment below, after you try and rate this recipe.
Once you get started, you’re going to need even more recipes like these! Look into some of our favorite on-the-go breakfast dishes now:
- Make-Ahead Breakfast Burritos
- Mini Quiches with Puff Pastry and Cheese
- Mini Green Onion Frittatas
- Vegetarian Breakfast Burritos
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on September 23, 2010. Last updated: February 4, 2019 at 14:03 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best grub, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.